Vegetable pan with grilled cheese
My friend is eeeeeeeeeeeee actually convinced meat eater and with meat substitutes you can hunt him. But with this pan I could inspire him for (grilled) cheese ...
What you need for 3-4 servings?
- 1 pack of grilled cheese (200g), ideally natural or with herbs
- 1 onion
- Garlic to taste
- 2 medium, hard-boiling potatoes
- 1 medium zucchini
- 1 pepper (I'd take a red for optical reasons)
- 1 small tin of sweet corn
- fresh ginger (about finger-sized)
- tomato paste
- cream
- salt
- pepper
- oregano
- neutral oil
- Chili oil (or otherwise interesting, non-standard oil that may be heated)
- a "Stamperl" full of Cherry (equivalent to about 20ml)
This is how it's done:
- Cut the grilled cheese into cubes (not too small, approx. 2x4cm) and fry it separately in chili oil. Chili oil does not necessarily have to be, but tastes better.
- While the cheese roasts peacefully (turn it over and over, it should not burn), the potatoes are peeled and also diced, set aside first. In a larger pan, heat the neutral oil and let the chopped onion glassy.
- Once the onion fragrance spreads, you can squeeze the Knobi. If the Knobipresse gives out, peel the ginger and also press through (ours is the), otherwise you should hack the ginger as fine as possible. Before everything burns, you tilt the potatoes and put it out with a cup of water.
- Turn it upside down, sauté the lid and cook the potatoes a little softer. In the meantime you wash off the zucchini and produce quartered slices. The peppers are quartered and the quarters are cut transversely into strips. Both go to the potatoes.
- As soon as the potatoes are over (for me it's about 10-15 minutes), add the corn and some tomato paste, cream, salt, sherry and oregano. Stir vigorously so that the tomato paste spreads and dissolves.
- Now also the grill cheese is mixed in (calm with the oil). Taste again (be careful with pepper, ginger is schaaaaaaaaaarf!)
